Roasted Red Pepper Ravioli Soup
Velvety, warm and packed with flavour, this Roasted Red Pepper Ravioli Soup is one of my favourite soups to date.
Roasting the red peppers, leeks, onions, garlic and tomatoes until just slightly golden gives an incredible flavour to the soup. Blended until nice and creamy (without cream!) – although I do like to drizzle some cream on top along with some crushed red pepper and basil.
The perfect little raviolis add sooo much to the already tasty soup. I used cacio e pepe-filled ravioli and it was DELIGHTFUL. Feel free to use whatever kind of ravioli you like.
How to make Roasted Red Pepper Ravioli Soup:
Step One:
Preheat the oven to 400 degrees
Step Two:
On a large baking tray, add 1 chopped leek, 3 chopped red peppers, 5-6 chopped tomatoes, 1 chopped onion, and 4 cloves of garlic.
Step Three:
Drizzle with olive oil, season generously with salt and pepper, and mix to combine.
Step Four:
Roast in the oven for about 30 minutes or until just slightly golden, stirring halfway through.
Step Five:
Toss in a blender and blend well to combine, or use an immersion blender.
Step Six:
Add in the stock and pour into a large pot and bring to a gentle simmer.
Step Seven:
Add in ravioli and cook until tender (according to package instructions).
Step Eight:
Serve with a drizzle of cream on top, basil and optional crushed red pepper flakes.
How to Store Roasted Red Pepper Ravioli Soup:
- Cool the Soup: Before storing, allow the soup to cool down to room temperature.
- Separate Ravioli (Optional): If you plan to store the soup for more than a day, consider storing the ravioli separately from the soup. Store the cooked ravioli in a separate airtight container.
- Refrigeration: Place the containers in the fridge. Properly stored, the soup should last for 3-4 days. If you’ve stored the ravioli separately, it will also keep for the same duration.
- Reheating: When reheating, only warm the amount of soup you plan to eat. If you stored the ravioli separately, add them to the soup towards the end of the reheating process to prevent them from overcooking.
Dairy-Free Substitutions:
- Cream:
- Omit the cream entirely, or use a dairy-free alternative like coconut cream, almond milk creamer, or soy-based cream for the drizzle.
Gluten-Free Substitutions:
- Ravioli:
- Use gluten-free ravioli or you can use other types of gluten-free pasta, like penne or fusilli. OR you can skip pasta all together.
Roasted Red Pepper Ravioli Soup
Ingredients
- 3 red peppers
- 5-6 tomatoes
- 1 leek
- 1 onion
- 4 cloves garlic
- Olive oil
- Salt pepper
- 4 cups stock
- 8 oz ravioli
- Optional cream for drizzle
- Basil
- Optional Red pepper flakes
Instructions
- Preheat the oven to 400 degrees
- On a large baking tray, add 1 chopped leek, 3 chopped red peppers, 5-6 chopped tomatoes, 1 chopped onion, and 4 cloves of garlic.
- Drizzle with olive oil, season generously with salt and pepper, and mix to combine.
- Roast in the oven for about 30 minutes or until just slightly golden, stirring halfway through.
- Toss in a blender and blend well to combine, or use an immersion blender.
- Add in the stock and pour into a large pot and bring to a gentle simmer.
- Add in ravioli and cook until tender (according to package instructions).
- Serve with a drizzle of cream on top, basil and optional crushed red pepper flakes.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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I just made this soup last night and oh my flipping goodness it’s delicious!! I couldn’t stop eating it while I was waiting for it to come to a boil for the ravioli. I think I used a few more bell peppers than it called for and I added the crushed red pepper to the veggies before roasting (with the salt and olive oil) and some cream to balance the heat. It’s insanely easy and insanely delicious and will be a new staple for me 🙂
This is my go-to soup for when I’m not feeling well. I especially love to take it to work!
so so so so glad you like it
I made this for dinner and it’s sooooo good. I love red pepper soups and the addition of the ravioli really gives this one something extra. Plus it was super easy and now I have leftovers for later this week!
I was excited to make this and it smelled pretty good while roasting but the textures and flavor were underwhelming in the end. The soup was a little too thin for my taste. I added Parmesan and crushed red pepper to try and jazz it up but my husband and I weren’t into it.